The needs to limit wheat importation into Nigeria and to develop nutritious products for
celiac patients have necessitated the search for alternative flour sources to partially or …

The main objective of this study was to investigate the functional and pasting properties of
wheat and cooking banana flour blends and their utilization in cookie production. Wheat and …

The present study evaluated the baking qualities and physicochemical properties of bread
produced from wheat flour supplemented with cassava and mung bean flour blends at …

This study aimed at assessing the functional and pasting properties of flour blends from
wheat and Bambara nut; their potential in the making of bread was also evaluated. Flour …

Kokoro is a popular maize-based snack in Nigeria, which is consumed by adults and
children but characterized by low protein content. The snacks were produced from blends of …

The feasibility of producing quality biscuit from composite flour consisting of plantain flour,
Bambara flour and wheat flour was investigated. The formulation was grouped into eight in …

This study aimed at assessing the functional and pasting properties of flour blends from
wheat and Bambara nut; their potential in the making of bread was also evaluated. Flour …

Biscuits are a popular staple food due to its variety of taste, crispiness and digestibility.
Conventional biscuits are rich in carbohydrates, fats and calories but low in dietary fibre …

The study was carried out to determine the biscuit making potentials of cooking banana and
yellow maize flour blends. Cooking banana and yellow maize were processed and milled …

The study investigated physiochemical, phytochemical composition and sensory qualities of
achacarrot flour blend biscuits. Flour blends were produced by substituting carrot flour into …